This study investigated the effects of high pressure (HP) treatment combined with enzymatic hydrolysis on the antigenicity and allergenicity of soybean 2S proteins. HP treatment alone (100–600 MPa) did not induce noticeable changes in the protein profiles or antigenicity. Enzymatic hydrolysis resulted in enzyme-dependent changes in protein degradation and antigenicity. Among the enzymes tested, alkaline protease showed the most substantial degradation of soybean 2S proteins, resulting in the residual antigenicity of < 10%. IgE-binding analysis using sera from patients with soybean allergy further demonstrated that alkaline protease treatment markedly decreased allergenicity to a level comparable to that of the negative control, whereas papain treatment only resulted in limited allergenicity reduction due to partial protein degradation. Alkaline protease treatment conditions were optimized to reduce the enzyme concentration or hydrolysis time while maintaining the low antigenicity level of soybean 2S proteins; however, the ideal conditions were not achieved yet, necessitating further investigation. These findings suggest that alkaline proteasemediated hydrolysis shows promise for hypoallergenic soybean protein production.

Abstract
서 론
재료 및 방법
    혈청
    대두 단백질 준비
    초고압 처리
    단백질 전기영동
    효소 가수분해
    항원성 및 알레르기성 평가
결과 및 고찰
    초고압 처리에 따른 대두 2S 단백질의 변화
    효소 가수분해에 따른 대두 2S 단백질의 분해 및 항원성 변화
    효소 가수분해에 따른 대두 2S 단백질의 알레르기성변화
    대두 2S 단백질의 알레르기성 저감을 위한 효소가수분해 조건 최적화
요 약
ORCID
Conflict of interests
Acknowledgements
Data availability
Authorship contribution statement
Ethics approval
References

• 성동은(동양미래대학교 바이오융합공학과) | Dong-Eun Sung (Department of Bio-Convergence Engineering, Dongyang Mirae University, Seoul 08221, Korea)
• 임승용(국립군산대학교 식품생명공학과) | Seung-Yong Lim (Department of Food Science and Biotechnology, College of Ocean and Bioscience, Kunsan National University, Gunsan 54150, Korea) Corresponding author